Description
This Creamy Lemon Thyme Chicken recipe features juicy boneless chicken breasts simmered in a luscious lemon-infused creamy sauce with fresh thyme. Perfectly pan-seared and finished in the oven, this dish balances tangy citrus flavors with rich cream and butter for a comforting yet elegant meal that’s easy to prepare in about 40 minutes.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (around 1.5 lbs total)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
Sauce
- 1 and 1/2 cups (360ml) chicken broth (reduced sodium recommended)
- 1/4 cup (60ml) lemon juice (about 2 medium lemons)
- 1 Tablespoon lemon zest
- 1/3 cup finely chopped onion (1/3 of a medium onion)
- 2 cloves garlic, minced
- 2 and 1/2 teaspoons fresh thyme leaves (or 1.5 teaspoons dried)
- 1/3 cup (80ml) heavy cream, at room temperature
- 3 Tablespoons (43g) unsalted butter, cubed and at room temperature
Optional Garnish
- Lemon slices
- Fresh thyme sprigs
Instructions
- Prepare Chicken: If the chicken breasts are unevenly thick, gently pound them to an even thickness to ensure they cook evenly throughout.
- Sear Chicken: Lightly season both sides of each chicken breast with salt and pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook for 7-8 minutes, turning once halfway, until nicely browned on both sides but not fully cooked through. Remove chicken from skillet and cover tightly with foil to keep warm.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for finishing the chicken.
- Prepare Sauce: Remove the skillet from heat and add chicken broth, lemon juice, lemon zest, onion, garlic, and thyme. Return skillet to medium-high heat and stir, scraping up browned bits from the bottom. Bring to a boil and cook uncovered for about 10 minutes, reducing the liquid to roughly 1/2 cup (120ml). Stir in heavy cream and butter, bring to a simmer, and cook gently for 3-4 minutes, stirring occasionally.
- Bake Chicken: Return the chicken breasts to the skillet, nestling them in the sauce. Place the skillet in the preheated oven and bake for about 10 minutes, or until the internal temperature reaches 165°F (74°C) as measured by an instant-read thermometer.
- Serve: Spoon the creamy lemon thyme sauce over the chicken breasts. Garnish with optional lemon slices and fresh thyme if desired. Leftovers can be refrigerated for a few days and reheated as preferred.
Notes
- For even cooking, ensure chicken breasts are pounded to an even thickness before searing.
- Use reduced sodium chicken broth to control the saltiness of the dish.
- Make sure heavy cream and butter are at room temperature before adding to the sauce to prevent curdling.
- You can substitute fresh thyme with dried thyme, but use less as it is more concentrated.
- To verify doneness, use a meat thermometer; chicken should reach 165°F (74°C) internally.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
